20 Min

• 1 head Escarole, roughly chopped
• 3 Tbsp Olive Oil
• 3-4 cloves Garlic, thinly sliced
• Crushed Red Pepper
• Sea Salt and Freshly Cracked Black Pepper
• Lemon

Set large pot salted water to boil.

Once boiling, add chopped escarole and simmer 3 minutes. 

Meanwhile, over medium-high heat, drizzle 3 tablespoons olive oil in large skillet.

Lower heat to medium, add sliced garlic and sauté 1-2 minutes until garlic is fragrant and begins to turn golden. Add pinch or two of crushed red pepper. Remove from heat.

Remove escarole from water with slotted spoon, allowing excess water to drain off, and place in bowl. Add drained escarole to pan with sautéed garlic. Return pan to medium heat and simmer 5-10 minutes until most of liquid evaporates. If there is still a bit of liquid left, raise heat to cook off. Season with sea salt and pepper, to taste.Transfer to serving dish and, if desired, serve with lemon wedges.